Carrot Cream Soup with Ginger

This easy vegetarian carrot cream soup with onions, garlic, cream, and fresh ginger will surely be a staple in your winter recipe rotation.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 292 Calories

Ingredients

• 1 pinch white sugar
• 1 clove garlic, minced
• 1 tablespoon olive oil
• salt and freshly ground black pepper to taste
• 2 onions, finely chopped
• 1 teaspoon finely grated fresh ginger
• 3 cups peeled and chopped carrots
• 0.75 cup heavy whipping cream
• 2.5 cups vegetable broth

Recipe Instructions

Step 1

Heat oil in a large pot over medium-low heat and cook onions until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in carrots and cook until softened, 3 minutes more. Pour in vegetable broth and bring to a boil. Season with ginger, salt, pepper, and sugar. Cover, reduce heat, and simmer until vegetables are soft and cooked through, about 15 minutes.

Step 2

Puree carrot soup with an immersion blender until smooth. Add heavy cream and heat through. Puree once more quickly with immersion blender, and season with salt and pepper.